Easy Tiramisu Cups
Lush layers of mascarpone, espresso-soaked ladyfingers, and pillowy whipped cream make these tiramisu cups a dreamy, no-bake dessert. Creamy, coffee-infused, and perfectly portioned in cups or jars, they’re simple, make-ahead friendly, and totally irresistible.
6
cups
Ingredients
Espresso Mixture
- 1 1/4 cups (300 ml) brewed espresso or strong coffee cooled
- 2 tbsp (30 ml) marsala wine optional, or substitute rum/coffee liqueur
Cream Layer
- 1 cup (240 ml) heavy cream cold
- 1/2 cup (60 g) powdered sugar
- 1 tsp (5 ml) vanilla extract
- 8 oz (225 g) mascarpone cheese softened to room temperature
Assembly
- 18-24 crispy ladyfingers (Savoiardi) broken to fit cups if needed
- unsweetened cocoa powder for dusting
- dark chocolate grated or curled, for garnish (optional)
Equipment
- Hand mixer or stand mixer
- Mixing bowls
- Spatula
- 6-8oz Cups or Jars
Instructions
- Brew and cool espresso. Prepare 1 1/4 cups of strong espresso or coffee and let cool completely. Stir in the marsala, rum, or liqueur (if using) and set aside.
- Whip cream with sugar and vanilla. In a cold mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on low, then medium-high, until stiff peaks form.
- Beat and fold in mascarpone. In a separate bowl, gently beat the mascarpone until smooth, then fold it into the whipped cream until just combined and creamy.
- Layer cream. Spoon or pipe a small layer of mascarpone cream into the bottom of each cup or jar.
- Dip and layer ladyfingers. Briefly dip ladyfingers into the espresso mixture for 1-2 seconds (do not soak), break if needed, and arrange in a single layer over the cream.
- Dust and repeat layers. Sprinkle with a little cocoa powder or grated chocolate (optional), then add another layer of cream, more dipped ladyfingers, then more cream. Finish with cream on top.
- Chill. Cover cups with plastic wrap and refrigerate for at least 3–4 hours, or overnight for best flavor and texture.
- Serve. Just before serving, dust tops with cocoa powder and garnish with grated or curled dark chocolate.
Notes
Adapt for kids or alcohol-free by omitting the marsala. For chocolate lovers, dip ladyfingers in hot cocoa. Feel free to layer in fruit, swirl in Nutella, or garnish with extra chocolate curls. These cups keep in the fridge for up to 3 days, but are best enjoyed within 48 hours.
Nutrition
Calories: 390kcal | Carbohydrates: 39g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 90mg | Sodium: 69mg | Potassium: 110mg | Fiber: 1g | Sugar: 18g | Vitamin A: 900IU | Calcium: 110mg | Iron: 1.3mg